Fresh Strawberry Lemon Bundt Cake Recipe
This Fresh Strawberry Cake is a moist and flavorful dessert perfect for spring and summer gatherings. Made with fresh diced strawberries, lemon zest, and a luscious Greek yogurt batter, this cake combines a lovely citrus tang with the natural sweetness of strawberries. Finished with a simple lemon glaze drizzle, it’s an elegant yet easy-to-make treat sure to impress.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 tablespoons lemon juice (divided)
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour (divided)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces Greek yogurt, plain or vanilla
- 12 ounces fresh strawberries, diced
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (remaining from the 3 tablespoons divided)
Instructions
- Prepare Pan and Dry Ingredients: Preheat your oven to 375 degrees F. Grease and flour a 10-15 cup Bundt pan to prevent sticking. In a large bowl, sift together 2 1/4 cups of the flour, baking soda, and salt. Add the lemon zest to the dry mixture and set aside.
- Cream Butter and Sugar: In a separate mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for 3 to 5 minutes until the mixture becomes light and fluffy. This step ensures a tender, airy cake texture.
- Add Eggs and Lemon Juice: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in 1 tablespoon of lemon juice to enhance the cake’s citrus flavor.
- Combine Dry Ingredients and Yogurt: Gradually add the flour mixture alternated with the Greek yogurt, mixing just until combined after each addition. Be careful not to overmix to maintain a tender crumb.
- Incorporate Strawberries: Toss the diced strawberries with the remaining 1/4 cup of flour to prevent them from sinking to the bottom. Gently fold the coated strawberries into the cake batter until evenly distributed.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Place the pan in the oven and immediately reduce the temperature to 325 degrees F. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for at least 20 minutes. Then invert the cake onto a wire rack to cool completely.
- Prepare and Apply Glaze: Whisk together the powdered sugar and the remaining 2 tablespoons of lemon juice until smooth. Drizzle this lemon glaze generously over the cooled cake for a zesty finishing touch.
Notes
- Make sure the butter is softened for easier creaming with the sugar.
- Tossing strawberries with flour helps prevent them from settling at the bottom.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- You can substitute vanilla Greek yogurt with plain for a less sweet cake.
- This cake keeps well for up to 3 days stored in an airtight container at room temperature.
Keywords: Strawberry cake, fresh strawberry dessert, lemon glazed cake, Bundt cake recipe, Greek yogurt cake
